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E.coli, infection can take days to develop illness. Salmonella can take hours for symptoms. Small number of microbes sufficient to cause infection e.g., Shigella, infection and E.coli, infection. Spreading : contact, touching an animal, swimming or wading in recreation pool or dirty contaminated water. When 2 or more people have symptoms of food borne illness after eating same food it is called outbreak. Over 100 affected persons is a large outbreak.

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Parasites Microbes that live on or in other organisms. They do not grow on food. Giardia and Cryptosporidium, found in untreated water. Parasites are destroyed by heating and freezing. Some parasites we can see, e.g., insects & worms, roundworm, tapeworm, etc.

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Parasites - Control Boil water to make it safe for drinking. Wash hands after using toilet. Wash hands before preparing and eating food. Cook food to safe temperatures. Use safe water supplies.

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Wash all fresh fruits and vegetables before consuming. Check and make sure that fresh fruits and vegetables you buy are not bruised or damaged. Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated.

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Moulds Moulds spoil food, some produce toxins / poisons. Good mould is used in cheese making, Mushrooms. Moulds grow on warm, moist, and places with good supply of air. In acidic food like oranges, tomatoes, and sugary foods like jams, etc. Avoid cross contamination.

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Viruses - Control Wash hands after using toilet. Wash hands before preparing and eating food. Cook food to safe temperatures. Use safe water supplies. Wash all fresh fruits and vegetables before consuming.

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Bacteria Found everywhere in our environment. Most bacteria’s are harmless. Some are useful. Some and harmful and cause food borne illness. Pathogens are found in human and animal waste, soil, raw meat, poultry and fish.

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Reading the Labels on Foods Food labelling is confusing. The front of packaging often tells a different story to the back. if it purports to be, or is represented as being for special dietary uses, unless its label bears the prescribed information concerning its dietary properties, if it contains any artificial flavoring, coloring or chemical preservatives without declaring the same on the label, or in violation of the requirements or not labeled in accordance with the requirements of this Act and the Rules made there under Food label You cannot trust the front of the pack – you need to read the back !

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Steps to safe food Storing Food I. I.Put fresh and frozen foods in refrigerators, freezers, etc., as soon as it is delivered or bought home. II. II.Follow FIFO rule. III. III.Maintain good air circulation in fridges, do not overload.

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3. 3. Preparing food I. I.Wash hands before preparing food. II. II.Wash fruits, vegetables and salad greens with cool, running water to remove dirt, insects, microbes and pesticides residues. Leafy products like spinach, coriander and curry leaves may need several rinses. III. III.DO NOT use detergent’s or bleach to wash fresh fruits or vegetables. IV. IV.Ready to eat salad mixes have short life. Check best before date and use ASAP.

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IV. IV.Thawing frozen foods in refrigerator: Place frozen foods on a tray or plate and put on the bottom shelf. V. V.Thawing in cold running water: Use large sinks. Clean and sanitize the sink after thawing. VI. VI.In microwave oven: Cook immediately after the food in thawed. VII. VII.Thawing in room temperature is unsafe. VIII. VIII.Work quickly with food so that it spends minimum time in the danger zone. (4  C to 60  C ; 2 hours Maximum)

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XIV. XIV. Clean and sanitize all equipment, utensils or surface that touch food. XV. XV.Change aprons, dress that are soiled with blood from meat, poultry and fish. XVI. XVI. Change dish cloth and wiping cloths frequently. When not in use keep dry after cleaning in a sanitizing solution. XVII. XVII. Change sanitizing solution if dirty or soiled. XVIII. XVIII. Use a clean spoon to taste food do not stick you fingers in food.

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7. 7. Reheating Food I. I.Reheat left over food quickly to 74  C or higher within 2 hours to reduce the risk of food borne diseases. II. II.Do not heat food more than once. III. III.Bring soups, stews, gravies and stock to a boil. IV. IV.Do not use hot holding equipment for reheating it should hot before placing in the hot holding equipment.

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Buy branded, BIS / ISI, Agmark, FSSAI marked products. Branded item: Quality doubt approach company concerned. Preserve: Grocery bills so that the company can take necessary steps regarding any complaint If you find, the quality of food is doubtful DO NOT EAT. Complain to FDA in your city / town / district and report to the newspapers and make more and more people aware for authorities take action under Food Safety Act Contact CGSI for any (Toll Free) What Can WE as Consumers Do ?